Blueberry Lemon Thyme Muffins

Name: Blueberry Lemon Thyme Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 6 tablespoons unsalted butter; 1/2 cup all-purpose flour; 1/2 cup quick cooking oats; 1/2 cup dark brown sugar; 1 teaspoon lemon zest; Pinch of kosher salt; 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 2 teaspoons fresh thyme leaves; 1/2 teaspoon kosher salt; 1/2 cup buttermilk; 1 tablespoon lemon zest; 1/2 teaspoon vanilla bean paste; 1/2 teaspoon lemon extract; 1/2 cup unsalted butter; 1 cup dark brown sugar; 2 large eggs; 1 pint fresh blueberries; 3 tablespoons powdered sugar; 2 teaspoons fresh lemon juice

User Reviews

4.2

15 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
12 muffins
Calories
352 kcal
Course
Baked Goods
Cuisine
American

Blueberry Lemon Thyme Muffins

Angela Baker

Report

These blueberry lemon thyme muffins are topped with a crunchy streusel and packed full of delicious blueberries. You will love how easy these muffins are to make!

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

For streusel topping:

6 tablespoons unsalted butter melted
1/2 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup dark brown sugar
1 teaspoon lemon zest
Pinch of kosher salt

For muffins:

2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons fresh thyme leaves
1/2 teaspoon kosher salt
1/2 cup buttermilk
1 tablespoon lemon zest
1/2 teaspoon vanilla bean paste
1/2 teaspoon lemon extract
1/2 cup unsalted butter room temperature
1 cup dark brown sugar
2 large eggs
1 pint fresh blueberries

For glaze:

3 tablespoons powdered sugar
2 teaspoons fresh lemon juice

Add to Shopping List

Instructions

For the streusel topping:

In a small bowl add all ingredients and stir well to combine. Set aside.

For the muffins:

Preheat the oven to 350 degrees F and line a muffin pan with paper liners, set aside.
In a medium-sized bowl add flour, baking powder, fresh thyme leaves, and kosher salt. Whisk to combine and set aside.
In a small bowl (or use your liquid measuring cup) add buttermilk, lemon zest, vanilla bean paste, and lemon extract. Stir to combine and set aside.
In the bowl of an electric mixer add butter and brown sugar.
Bean on medium-high speed until light and fluffy, about 3 minutes.
Add in the eggs, one at a time, scraping down the sides of the bowl between each addition, and mix until just combined.
Lower the mixer speed to low and slowly alternate between adding the flour and buttermilk mixture until all the ingredients have been added.
Gently stir in the fresh blueberries trying not to break them as you stir.
Fill your muffin pans about 3/4 of the way full and smooth the top as best as possible.
Top each muffin with a handful of streusel topping. If the topping sets up a bit (the butter might firm up a bit) just break it up with your hands. You want to use all the topping so don’t be scared to really top those muffins.
Bake for about 25 minutes or until the muffin is fully cooked. You can test your muffin by inserting a toothpick into the center and when removed it should be clean.
Let your muffins cool and top with drizzle.

For the glaze:

Whisk together until smooth. If it’s too thick add a little more lemon juice. If it’s too thin add a little more powdered sugar.

Equipments used:

Nutrition Information

Show Details

Serving 1g Calories 352kcal (18%) Carbohydrates 51g (17%) Protein 5g (10%) Fat 15g (23%) Saturated Fat 9g (45%) Polyunsaturated Fat 5g Cholesterol 67mg (22%) Sodium 160mg (7%) Fiber 2g (8%) Sugar 27g (54%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 352 kcal

% Daily Value*

Serving	1g
Calories	352kcal	18%
Carbohydrates	51g	17%
Protein	5g	10%
Fat	15g	23%
Saturated Fat	9g	45%
Polyunsaturated Fat	5g	29%
Cholesterol	67mg	22%
Sodium	160mg	7%
Fiber	2g	8%
Sugar	27g	54%